I know you always say that you don't create your recipes, but being able to combine existing recipes I to such amazing and delicious and beautiful things is a special talent on its own.

Aw, thanks! Okay, for those I replaced the sweet potato in the recipe with the same amount of pumpkin puree (out of a can), left out the nuts (and optional chocolate chips), and replaced the spices with pumpkin pie spice (1 Tbsp in a double batch) - this was mostly due to laziness, the spices in the recipe would work too. I made a double batch and poured it into a 7x11 pan lined with parchment, but a 9x13 would work too, they would just be slightly thinner. The cream cheese is from the recipe listed right after the deluxe cocoa brownies - after mixing together (a single recipe) I dolloped it onto the blondies in the pan and used a knife to swirl it around (no chocolate chips again, obviously). I baked it at 350 for what seemed like forever (I think it was just over an hour) until it seemed done - the top was cracked and the sides were pulling away from the pan. It's hard to tell with a toothpick when I do a cream cheese swirl. Anyway, then I let it cool at room temp, then put it in the fridge overnight (still in the pan) before turning out and cutting. That's it!

You never cease to amaze me. This all looks incredible. Also, recipe for the pumpkin spice latte cake/cupcakes, please? Or even just some vague directions?

Thank you! I used the pumpkin chocolate chip cupcakes recipe from VCTOTW, replacing the cinnamon with a teaspoon of pumpkin pie spice, leaving out the chocolate chips. Then topped it with coffee buttercream, which is just buttercream made the regular way, but with some instant coffee (2 tsp-ish per pound of powdered sugar?) dissolved in a tiny amount of hot water to replace some of the soy milk. I sprinkled with pumpkin pie spice and topped with a pepita, but those are obviously optional.